Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Why My Muffins Didn't Rise?

isabelle

Recommended Posts

isabelle Rookie
isabelle
Posted

I do a lot of muffins recipes ... sometimes they rised and sometime they dont

I dont understand why?? could somebody answer me .... :angry:

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


purple Community Regular
purple
Posted

Can you post a recipe that didn't rise? We might be able to help better ;) I love muffins :P

isabelle Rookie
isabelle
Posted
  • Author
Can you post a recipe that didn't rise? We might be able to help better ;) I love muffins :P

thanks for your help ... i was wondering if my oven wasn't enough hot ...

1/2 cup of oil 1/2 cup of orange juice 1 egg 1/2 cup of brown sugar

1 1/2 gluten free corn mix 1 1/2 teasp. baking powder pinch of salt

1 teasp. ginger 1/2 cup of apple diced 1/4 cup of raisins ...

and I put some apples on top .... there was a big hole in every muffin ...

thanks again :o

missy'smom Collaborator
missy'smom
Posted

The shelf life of baking powder is about 6 months once opened if I remember right. It can go bad and loose it's rising power and for the same reason premade mixes that have baking powder in them can fail if they've sat too long before being used. There is a way to check your baking powder to see if it's active still but I don't remember how. :( Overmixing eggs can cause things to fall and sometimes if the chemistry is a bit off, the baking powder can activate and deflate before things make it to the oven.

purple Community Regular
purple
Posted

As missy'smom said...overmixing the eggs.

I found this:

Open Original Shared Link

It's from a gluten site, gluten-free recipes could be different.

Some of my recipes have 1/4 tsp. baking soda in them.

Just a thought...could be something to do with the acid in the orange juice...I don't know.

The muffin ingredients are heavy and may not work so well with gluten-free flours.

Other posters may have some great ideas.

missy'smom Collaborator
missy'smom
Posted
Some of my recipes have 1/4 tsp. baking soda in them.

Just a thought...could be something to do with the acid in the orange juice...I don't know.

I was thinking the same thing purple.

lobita Apprentice
lobita
Posted

It seems like there's too much liquid ingredients for the amount of flour in the muffins. I'd try either reducing the oil and juice to a 1/4 of a cup each or throwing in more flour. If you want more orange taste, try putting in some grated orange peel.

I'm not familiar with the muffin mix, but make sure you have a tsp of xantham gum in there.

Another trick that I've found really helpful to make your muffins stick together and be more, well, muffin-like is to put in a tsp or so of unflavored gelatin. Knox is gluten-free.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


MNBeth Explorer
MNBeth
Posted

Definitely add the baking soda. Also, if your apples are very cold, they'll slow the baking process. And also agreed that the batter sounds a little wet, especially considering the apples, which will also add moisture.

purple Community Regular
purple
Posted

Compare your recipe with this one:

https://www.celiac.com/gluten-free/index.php?showtopic=51754

then adjust yours a little bit each time until it works.

sbj Rookie
sbj
Posted

Sounds like too much liquid in the batter and too many additions. Oven could be too hot. Don't overmix, don't over-cream. Once you have your batter ready don't let it sit too long - all the CO2 will escape.

Hope you are having better luck!

isabelle Rookie
isabelle
Posted
  • Author
As missy'smom said...overmixing the eggs.

I found this:

Open Original Shared Link

It's from a gluten site, gluten-free recipes could be different.

Some of my recipes have 1/4 tsp. baking soda in them.

Just a thought...could be something to do with the acid in the orange juice...I don't know.

The muffin ingredients are heavy and may not work so well with gluten-free flours.

Other posters may have some great ideas.

I everyone thanks to all of you .... it's really a pleasure to have all of your response

I'm new with this forum ......

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,660
    • Most Online (within 30 mins)
      7,748
    JerzeeGin
    Newest Member
    JerzeeGin
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Julie 911
      Medication

      By Julie 911 · Posted

      I finally got rhe answer and Tylenol is ok. Thanks everyone 
    • dublin555
      Medication

      By dublin555 · Posted

      Hey Julie! I was in a similar situation before my biopsy and my gastro said Tylenol was fine. Just avoid ibuprofen or anything anti-inflammatory until you're cleared. Hope your surgery goes smoothly!
    • trents
      Medication

      By trents · Posted

      I don't see how cornstarch could alter the test results. Where did you read that?
    • knitty kitty
      Medication

      By knitty kitty · Posted

      For pain relief I take a combination of Thiamine (Benfotiamine), Pyridoxine B 6, and Cobalamine B12.  The combination of these three vitamins has analgesic effects.  I have back pain and this really works.  The B vitamins are water soluble and easily excreted.   Hope this helps!  Keep us posted on your results!
    • knitty kitty
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By knitty kitty · Posted

      Welcome to the forum, @Xravith. I experienced similar symptoms before my diagnosis.  Mine were due to the loss of vitamins and minerals, essential nutrients we must get from our food.  With Celiac Disease, the intestinal lining, made up of thousands of villi, gets damaged and cannot absorb essential vitamins and minerals, especially the eight B vitamins.  The loss of Thiamine B 1 can cause muscle loss, inability to gain weight, edema (swelling), fatigue, migraines and palpitations.  Low thiamine can cause Gastrointestinal Beriberi with symptoms of nausea, abdominal pain and bloating.   Thiamine is only stored for a couple of weeks, so if you don't absorb enough from food daily, as the thiamine deficiency worsens physical symptoms gradually worsen.  If you're eating lots of carbs (like gluten containing foods usually do), you need more thiamine to process them (called high calorie malnutrition).  Thiamine works with all the other B vitamins, so if you're low in one, you're probably getting low in the others, too, and minerals like iron, magnesium, zinc, and calcium, as well as Vitamin D..  Talk to your doctor about checking for nutritional deficiencies.  Most doctors rarely recognize vitamin deficiency symptoms, especially in thiamine. Get a DNA test to see if you carry any Celiac genes.  If you do not have genetic markers for Celiac, it's probably IBS.  If you do have genetic markers for Celiac, it's probably Celiac.  I was misdiagnosed with IBS for years before my Celiac diagnosis.   Keep us posted on your progress. P. S. Deficiency in thiamine can cause false negatives on antibody tests, as can diabetes and anemia.  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.